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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
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If you’re craving a cozy and heartwarming treat this fall, look no further than Pumpkin Cornbread with Cinnamon Honey Butter. This delightful recipe combines the rich flavors of pumpkin, warm spices, and sweet maple syrup to create a moist cornbread that’s perfect for any occasion. Whether you’re serving it as a comforting side dish at a family dinner or enjoying it with a hot beverage by the fire, this cornbread is sure to impress. Plus, it’s quick and easy to make—perfect for those busy autumn days!

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup canned pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup (or honey)
  • 1 cup almond milk (or any plant-based milk)
  • 1/2 cup unsalted vegan butter (softened)
  • 1/4 cup honey (or agave syrup)
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C) and grease an 8-inch square or round baking dish.
  2. In a large bowl, mix together flour, cornmeal, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together pumpkin puree, vegetable oil, maple syrup (or honey), and almond milk until well combined.
  4. Gently fold the wet ingredients into the dry mixture until just combined; avoid overmixing.
  5. Pour the batter into the prepared baking dish and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
  6. While the cornbread bakes, prepare the cinnamon honey butter by mixing softened vegan butter with honey and cinnamon until smooth.
  7. Let the cornbread cool slightly before slicing; serve warm with cinnamon honey butter on top.

Nutrition

Find it online: https://isabellacooks.com/pumpkin-cornbread-with-cinnamon-honey-butter/